Instructions:

Peel and finely chop the garlic and onion. Roughly chop the tomatoes. Peel and chop the sweet potato into 1cm cubes.

Heat 1/2 tbsp oil in a medium-sized pan and add the onion and garlic for 5 mins until softened, then stir in half of the garam masala.

Rinse the lentils in cold water. Add the lentils and sweet potato to the pan with the onions and stir for a further minute until coated with the spice. Season and add the coconut milk, tomatoes and 150ml of cold water. Leave to simmer for 15-20 mins, adding more water if the lentils become too dry.

Heat a dry frying pan and toast the flaked almonds for 2-3 mins until golden brown. Remove and set aside.

Heat a saucepan on a gentle heat, add 1 tsp oil and add the cauli rice and garam masala to the pan with 1 tbsp water and cook for 5 mins. Season with sea salt and black pepper.

Then stir the toasted flaked almonds and most of the parsley leaves through the rice and season with sea salt and black pepper.

Serve the cauliflower and almond rice in a bowl and top with the lentil and sweet potato dahl. Garnish with the remaining parsley leaves.